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You are here: Home / Recipes / Salmon Lasagna Recipe

Salmon Lasagna Recipe

May 22, 2016 by Tiffany 6 Comments

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This easy & delicious Salmon Lasagna Recipe is made with flaky salmon and asparagus. Then is baked in a dilly Bechamel sauce. Perfect for weeknight dinner.

This easy & delicious Salmon Lasagna Recipe is made with flaky salmon and asparagus. Then is baked in a dilly Bechamel sauce. Perfect for weeknight dinner.

Salmon Lasagna Recipe

I know what you’re thinking: Lasagna with fish#?!#?!#! Has this woman gone mad? Nope! not really, at least I hope not 😉 This Salmon Lasagna Recipe is super delicious and as weird as is sounds, the flavors actually work.

If you’ve ever tried fish in any kind of cream sauce, or if you’ve ever ordered seafood Thermidor, then you will definitely love this Salmon Lasagna Recipe. It’s basically a soft flaky salmon with a citrusy creamy sauce paired with asparagus. How bad can that be?

This easy & delicious Salmon Lasagna Recipe is made with flaky salmon and asparagus. Then is baked in a dilly Bechamel sauce. Perfect for weeknight dinner.

Super funny story: I was in the kitchen yesterday cooking this dish when my Mother in Law came in. She saw me chopping some dill and asked me what was I making in a very enthusiastic voice.

When I told her I was cooking a Salmon Lasagna Recipe her face transfigured and politely said “well I am not a huge fan of lasagna”

This easy & delicious Salmon Lasagna Recipe is made with flaky salmon and asparagus. Then is baked in a dilly Bechamel sauce. Perfect for weeknight dinner.

She obviously thought that it was going to be disgusting. But when the bubbly lasagna came out of the oven she decided to take a piece.

Thankfully she and my husband loved it. They both served themselves another piece and were raving about the unusual dish with the delicious flavors.

This easy & delicious Salmon Lasagna Recipe is made with flaky salmon and asparagus. Then is baked in a dilly Bechamel sauce. Perfect for weeknight dinner.

So if you’re feeling adventurous, give this Salmon Lasagna Recipe a try. I topped mine with lot’s of Gruyere cheese so the top toasts up and gives off another layer of flavor. It is also a great way to use leftover salmon.

I hope you can try this delicious Salmon Lasagna Recipe at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.

CLICK HERE FOR MORE EASY LASAGNA RECIPES 

This easy & delicious Salmon Lasagna Recipe is made with flaky salmon and asparagus. Then is baked in a dilly Bechamel sauce. Perfect for weeknight dinner.

4.1 from 11 votes
This easy & delicious Salmon Lasagna Recipe is made with flaky salmon and asparagus. Then is baked in a dilly Bechamel sauce. Perfect for weeknight dinner.
Print
Salmon Lasagna Recipe
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
 
This easy & delicious Salmon Lasagna Recipe is made with flaky salmon and asparagus. Then is baked in a dilly Bechamel sauce. Perfect for weeknight dinner.
Course: Entree
Servings: 8 servings
Calories: 557 kcal
Author: Tiffany Bendayan
Ingredients
For Salmon
  • 2 lbs salmon uncooked
  • 1 teaspoon olive oil
  • Salt and Pepper
For Bechamel Sauce
  • 5 tablespoons butter
  • 5 tablespoons flour
  • 3 cups warm milk
  • 1 tablespoon dill
  • Juice of 1 large lemon or 2 small ones
  • 1-2 teaspoons dijon or stone ground mustard
  • 1/4 cup gruyere cheese grated
  • Salt + Pepper to taste
For Lasagna
  • 6 oz asparagus trimmed and cut in 2 crosswise
  • 9 lasagna sheets of pasta the no-boil kind
  • 2 cups mozzarella cheese
  • 1/2 cup gruyere cheese grated
US Customary - Metric
Instructions
  1. Preheat oven to 350 degrees Fahrenheit
  2. Place salmon in a sheet pan lined with aluminum foil
  3. Season the salmon with olive oil, salt, and pepper
  4. Bake for 16 minutes (salmon will be a tad underbaked)
  5. Remove from the oven and flake into large chunks with a fork
  6. Meanwhile steam asparagus for 2-3 minutes
For Bechamel
  1. Warm the milk in the microwave
  2. In a saucepan, melt the butter over medium-low heat
  3. When the butter is melted, add the flour and whisk until everything is incorporated and the flour is cooked (about 45 seconds to 1 minute)
  4. Add the warm milk and whisk vigorously to avoid lumps
  5. Keep whisking until the sauce starts getting thick and creamy
  6. Add the dill
  7. When the sauce boils, remove from heat and add the dijon mustard, lemon juice, gruyere cheese, salt, and pepper. Mix until combined and check for seasoning
Assembly
  1. Place 3 sheets of lasagna noodles on the bottom of a rectangular 9x13" baking dish
  2. Add 1/3 of the sauce and place the steamed asparagus in a single layer
  3. Top with 1/2 cup of mozzarella cheese, salt, and pepper
  4. Top with 3 more lasagna noodles
  5. Add 1/3 of the sauce
  6. Place all the salmon making sure it covers the whole layer
  7. Top with 1/2 cup of mozzarella cheese
  8. Top with 3 more lasagna noodles
  9. Add the rest of the sauce and spread to cover the whole surface
  10. Add 1 cup of mozzarella cheese and gruyere
  11. Bake for 30 minutes
  12. Broil for 2-3 minutes or until the top has browned
  13. Remove from the oven and let it sit for 15 minutes before cutting
  14. Enjoy!
Nutrition Facts
Salmon Lasagna Recipe
Amount Per Serving
Calories 557 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 13g81%
Cholesterol 126mg42%
Sodium 378mg16%
Potassium 822mg23%
Carbohydrates 33g11%
Fiber 1g4%
Sugar 6g7%
Protein 40g80%
Vitamin A 880IU18%
Vitamin C 1.2mg1%
Calcium 397mg40%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.

Filed Under: Entrees, Pasta, Recipes, Seafood Tagged With: bechamel sauce variations, delicious recipes, easy lasagna, easy lasagna recipes, quick bechamel sauce, salmon lasagna, salmon recipes, seafood lasagna, seafood recipes

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Comments

  1. E O'Toole says

    April 12, 2017 at 2:47 am

    5 stars
    Turned out beautiful. Flavor is fabulous. The only negative is that the asparagus did not maintain it’s bright green color. Perhaps this occurred because the only asparagus available in our local store was the pencil-thin variety. I blanched it for 30 seconds and cooled it quickly in ice water but the color did not hold. I also cut the asparagus into 2″ lengths as I thought longer pieces would be unwieldy when cutting portions. It should also be noted that the recipe does not mention that the pan should be lightly greased prior to assembling the recipe. I also covered the casserole with non-stick foil when it went into the oven. Foil was removed @ that point and top was browned by broiling. All other measurements and techniques are spot -on; however I did use slightly more Mozzarella on the top layer as I was afraid that otherwise the noodles would be exposed and dry out. The Salmon Lasagna was served with a Mixed Greens Salad with fresh raspberries and a Raspberry Vinaigrette Dressing titled, Five Star House Salad Dressing on Food.com. Wonderful compliment to a beautiful Spring meal.

    Reply
    • Tiffany says

      April 12, 2017 at 8:20 am

      Hi E. Thanks so much for the feedback. I am so sorry the asparagus didn’t stay green. Like you said, maybe they were on the thin side. Those might not need blanching in the future.
      Glad you liked the recipe. Have a great day.

      Reply
      • Anno goshgarian says

        October 17, 2017 at 12:28 pm

        Did you use fresh or dried dill?

        Reply
        • Tiffany says

          October 17, 2017 at 12:35 pm

          I used fresh dill.

          Reply
    • Kris says

      November 23, 2018 at 1:14 pm

      4 stars
      Did anyone make this a day in advance?

      Planning to do so today, to slowly reheat tomorrow at low temperature.

      Is that foolhardy?

      I feel like there’s a potential for dryness, but possibility of enriched flavour.

      More importantly, I need it done in advance for convenience.

      Any comments would be appreciated.

      Have a nice day.

      Kris

      Reply
      • Tiffany says

        November 25, 2018 at 9:31 am

        Hi Kris, I wouldn’t recommend it on this dish particularly, salmon can dry and taste like canned tuna fish

        Reply

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Hello! I am Tiffany, the blogger, cook and photographer of Living Sweet Moments.
I a married and have 2 little girls. We currently live in Miami, Fl
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